Brown drinking yoghurt and preparation method thereof
作者： Zhang Haibin , Ni Dan , Ma Guowen , Li Ning
DOI:
关键词: Lactobacillus paracasei 、 Starter 、 Pasteurization 、 Flavor 、 Chemistry 、 Maillard reaction 、 Raw material 、 Fermentation 、 Food science 、 Raw milk
摘要: The invention provides a brown drinking yoghurt and preparation method thereof. is obtained by mixing base with white base, the protein content of 3.5-4.5wt%, 2.4-2.7wt%, above two bases 2.8-3.2wt%. also yoghurt. comprises following steps: carrying out Maillard reaction on parts raw material, adding Lactobacillus paracasei, fermenting to obtain pasteurizing remaining milk, starter, according reasonable ratio, uniformly stirring, homogenizing. makes maintain good tissue state, color flavor without stabilizer suitable for all people eat.
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